I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am ...

I am going to make a batch of wort to be stored in 1 quart jars to make starters from. I'd like to add the yeast nutrient (diammonium phosphate and yeast hulls) at this time so I don't have to mix it ...

I am using WLP002 - English Ale Yeast - in my current batch, a Young's double chocolate clone. According to the manufacturer's product page, this yeast is highly flocculant.
The beer remained in the ...

Please tell me if I'm being overly simplistic here.
I was reading the book yeast by Chris White and Jamil Zainasheff. In the book, they talk about measuring how many cells are in a slurry by using a ...

We are planning on brewing 1bbl batches, but we are kind of stuck on how much yeast we need. We contacted White Labs but their 1bbl pitchable yeast is way too expensive. I want to know what would be ...

I just made my first ever batch of mead. I used a stronger yeast (a wine yeast) and the package said to let it sit for about 15 minutes in 50ml of warm water. I did that and added the water and yeast ...

If I take a yeast slurry from a batch of beer, wash it and store it in a sanitized container - how long can I leave this yeast slurry in the fridge before repitching? I'm thinking of leaving it in the ...

What can we do to restart fermentation that got stuck over the winter?
Our club brewed about 7 gallons of this recipe in November. Primary went well, but then the weather got cold and the yeast went ...

Do yeast die after bottling?
My second batch of beer have been stored in bottles over a month now without producing any co2.
I want to add some priming sugar to start the fermentation again, but I'm ...

I am interested in brewing the Flanders red that is found in Brewing Classic Styles. Jamil mentions using the Wyeast 3763 or WLP655 and leaving it sit for a year until the pellicle forms then falls ...

Has anyone ever used wine yeast for a batch of beer or a beer yeast for a batch of wine? I brew beer and my neighbor makes wine and we have been toying with the idea of trying to make a batch of our ...

I'm planning to brew a very high gravity stout. I'm expecting an OG between about 1.118 and 1.138 depending on how much my efficiency suffers. I've done this before with decent results, but I think I ...

This is not exactly a home brew question but this site seems to be the best fit in the stack exchange network for it. You can home brew the beer in question with a kit produced by the brewery though ...

I'm brewing with Wyeast's West Yorkshire Ale yeast, which has a documented alcohol tolerance of 9%.
I'd like to push that boundary by brewing an 8.5% ale and wonder what to expect. Common sense says ...

I'm brewing beer tonight (in roughly three hours) and I've decided to try rehydrating my dry yeast instead of throwing it directly into the cooled wort. If I boil a couple cups of water, how long does ...

Second-time brewer (to be).
When I did my first kit brew, I didn't want to mess anything up, and the instructions I was following told me to avoid the yeast sachet taped to the top of the LME can and ...

Many online references, such as BYO, mention that oxygen is needed by yeast to reproduce, and that a wort with low dissolved oxygen levels will have longer lag times and less attenuation.
This might ...

We all know oxidation is bad, and cooling hot wort is particularly susceptible to this off-flavor-producing problem. the question is; does oxidation matter for starters?
I use a stirplate to aerate ...

It is often said that, when re-pitching yeast, you should generally go from low- to high-gravity, and dark to light beers. When I repitch, I use trub directly. I understand why using a yeast from a ...

I got it in my head last weekend that I needed to homebrew again (it's been more than 10 years!), and so I boiled 4lbs of honey, 2lbs of ginger, 1lb of dark brown sugar and 1.5lbs of raisins (since ...

Brewed a 1.060 OG IPA last night (extract), pitched a packet of US-05 reconstituted with 5 ounces of water. Pitched at 68 degrees, but I wanted a clean fermentation with minimal esters, so I have the ...

Made a kit on Saturday, 1/2 lb. Caramel 80 specialty grain, 9.15 lbs rye extract. Kit came with the Wyeast American Ale smack pack. When I got the yeast pack out of the fridge, the pack was already ...

I have been researching this on some blogs and have seen info on this topic but not an answer to this question. I have brewed a 10.6% Belgian tripel with an FG of 1.02 about 6 weeks ago (secondaryed ...

Obviously, it can be done, as dry yeast works for fermenting beer. I go sometimes a month or two between batches, and carrying over one yeast culture across beers seems a bit of a pain. How is dried ...

I've always thought it to be common knowledge that wet yeast is better than dry yeast for home-brewing. This was confirmed by Sam Calagione at his Authors at Google talk where he suggested that using ...

This is my first shot at homebrewing, using Northern Brewer's American Wheat Beer kit which is based on liquid malt extract, Willamette and Cascade hops, and a packet of dry yeast. I brewed and put ...

I just pitched a whole 35mls vial of White Labs WLP001 California Ale Yeast into a 1 gallon batch of brown ale wort. I only intended to pitch half of the vial, but my brain turned off at exactly the ...